Showing results for: Organic
This paper discusses urban farmers’ markets in relation to food accessibility, the type and variety of foods they offer and their price and quality. This US based study is the first to itemize farmers’ market products in an entire urban county—in this case the Bronx—and compare them with what is available in nearby stores. It finds that farmers’ markets located in urban areas may not contribute positively to nutrition or health.
This paper presented in EHP (Environmental Health Perspectives) claims to be the largest study to look at organophosphate exposure in humans. It specifically compares pesticide exposure from eating organic food as compared with conventionally farmed food. The question of whether organic foods are better relate both to a food’s nutrient values and to its pesticide exposure; this paper examines whether the belief that organic produce contains less pesticide holds true.
The online magazine The Local in Denmark reports that The Ministry of Food, Agriculture and Fisheries in Denmark has launched a new strategy to double organic farming and serve more organic food in national public institutions. The government has set a goal of doubling the amount of organic farming by 2020 compared to 2007. The nation’s public institutions serve some 800,000 meals every single day.
Sentience Mosaic hosts live online debates where a variety of topics related to animal sentience are discussed.
The description of the event was as follows: “Livestock production is responsible for a large proportion of global greenhouse gas emissions. Furthermore, livestock related gas emissions are expected to increase rapidly in coming years if no action is taken. Some propose that further intensification of animal production, in order to increase yield per animal, is the answer to reducing gas emissions. However, many argue that this is unethical and is not a solution.
The booklet The susDISH analysis method – Sustainability in the catering industry, taking account of both nutritional and environmental aspects in recipe planning is published by the Institute of Agricultural and Nutritional Sciences of the Halle-Wittenberg University.
According to the latest Greendex survey by the National Geographic Society, more people are eating local and organic foods and plan to consume less meat and bottled water. However, most also believe they lack enough information and influence to become more environmentally sustainable consumers. The survey, undertaken in collaboration with research consulting firm GlobeScan, measured consumption habits and attitudes in 18 countries. Each was scored on the relative size of its environmental footprint.
A new paper published in Futures urges discussions about unsustainable food consumption to include more consideration of consumer habits and practices. Responding to reports by the World Economic Forum and the European Commission, it hypothesises that technological innovations and ‘produce more with less’ approaches fail to take into account the varied and nuanced consumer attitudes that surround food, and therefore do not fully consider whether the public would ever actually adopt proposed solutions.
This study, undertaken by UK researchers from the University of Newcastle uses the extensive data set of 343 peer-reviewed publications in a meta-analysis to investigate ‘differences in composition between organic and non-organic crops/crop-based foods’. It suggests that there are ‘statistically significant’ differences between the production methods particularly with regard to a range of antioxidants.
This study, entitled "Gains to species diversity in organically farmed fields are not propagated at the farm level, investigates whether organic farming contributes to biodiversity at the farm level."
The report investigates consumers’ meat eating patterns, the relationship with BMI, and their willingness to eat less meat or to eat meat that they may perceive to be ‘better’ in some way – eg. organic or free range.
China’s agricultural system, environment and food supply is under great pressure from an increasing population, an intensive use of agro-chemicals and extensive food safety problems.
In cooperation with 13 European research and policy partners, FiBL (The Research Institute of Organic Agriculture) analysed ways in which local distribution channels and new networks between producers and consumers could be supported.